1 tbsp. active dry yeast
1 1/4 c. warm water
Pinch honey
2 tbsp. olive oil
1/4 tsp. black pepper
1 1/2 tsp. salt
3+ c. flour
2-3 c. tomato sauce
1/2 lb. grated Mozzarella and Cheddar cheese
1/4 c. Parmesan

Dissolve yeast in water with honey. When it bubbles to surface, add olive oil, pepper and salt. Add flour by the half cup, increasing amount if necessary for Big Bear altitude. To make a stiff dough, knead well and set to rise, covered, in a warm place. Let dough rise once only, about 1 1/2 hours.

Preheat oven to 425 degrees. Punch dough down and knead well. Roll out for two 14-inch pizzas. Ease onto lightly greased pizza pans and push up a little edge to keep sauce in. Spread tomato sauce and bake 15 minutes. Sprinkle with cheeses and anything else you like. Return to oven until cheese has melted.